I work 12 hour shifts in the Emergency Department. I bring my own food to work for lunch and dinner. I choose to do this so that I can eat healthier and so that I can avoid foods that are not paleo or AIP. I also have issues with some foods that actually are paleo and AIP. This makes it hard to participate in potlucks at work. The food that most people bring in has gluten, nuts, cheese, potatoes, tomatoes… You get the idea. I am good with avoiding the cakes and cookies and donuts and candy that end up in the break room on a regular basis. But PIZZA! I love pizza!! When it is busy, and this is often, management or one of the doctors will order pizzas for everyone. I guess they know that fed staff are happier staff. The only thing better than pizza is FREE PIZZA!! But alas, these pizzas are not gluten-free. They also have cheese and they have tomato sauce. But I am tempted…and I am human. I have actually, in the past, tried to just eat the toppings off a piece and see if I could get away with it. But abdominal cramping and bloating proved me wrong.
I was super excited when I saw that Trader Joe’s had a pre-made cauliflower crust. Wow! I would be able to easily make pizza and take left-overs to work. I put it in the cart and bought it. It wasn’t until I got home that I realized it had ingredients that I couldn’t eat. I was devastated. Luckily, my husband was able to eat the cauliflower crust so into the freezer it went. I was determined to make a crust that I could eat. I turned to the trusty green plantain to experiment. Experiment is one of my favorite words and one that always excites my husband. 😉 He always says, “please write down what you are doing in case I like it”…or something to that effect. I’m happy to say that we were quite pleased with this recipe. We topped the crust with homemade AIP Pesto instead of a tomato based sauce. We then topped it with black olives, artichoke hearts and prosciutto. Sprinkled on top with nutritional yeast.
Green Plantain Pizza Crust
2 green plantains, peeled and cut into pieces
1 ½ tbsp coconut oil (or olive oil for coconut free)
2/3 cup water, divided
2 tbsp gelatin (Great Lakes unflavored, red can)
1 tbsp olive oil
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1 tsp dried basil leaves
½ tsp dried oregano
2 tsp nutritional yeast
½ tsp salt
Preheat the oven to 425 degrees. Peel the plantains and chop them into small cube pieces. Fry the plantains in the coconut oil (or olive oil for coconut free) over medium high heat for 5 to 10 minutes. They should soften and be starting to brown.
While the plantains are cooking dissolve the gelatin in 1/3 cup cold water. Use a fork or mini whisk to incorporate. It should be gelatinous. Heat the other 1/3 cup water and whisk into the gelatin.
Place the cooked plantains into a food processor and process the plantains. Add the gelatin and olive oil and process. Add the rest of the ingredients and process.
Place parchment paper or a Silpat mat into a jelly roll pan. Scrape the pizza dough out onto prepared jelly roll pan and spread with a spatula into a circle or rectangle. Aim for ¼ inch thickness.
Bake 15 to 20 minutes until it is lightly browned. If desired, flip the crust and bake for an additional 3 to 5 minutes.
Top with desired toppings and place back into the oven for 10 to 12 minutes.
